In South East Asia, the term "yong tau foo" is used to describe a dish instead of the stuffed tofu item exclusively. It is a variation of the above Hakka cuisine as cooked by other dialect groups. The dish can contain a varied selection of food items, including young tau foo, fish balls,crab sticks,bitter melons, cuttlefish, lettuce, ladies fingers as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine.
Vegetables such as bitter melon and chilis are usually filled with surimi. The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and soup spoon and can be eaten by itself or served with a bowl of steamed rice, noodles or rice vermicelli.
Another variation of this dish would be to serve it with laksa gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce and a distinctive brown sweet bean sauce or hoisin sauce for dipping.
Not yummy, 1 star for it.